Save on Pinterest

Dijon Sirloin Tips

I received this recipe years ago and have put it to excellent use ever since. This beef and mushroom dish is such a hit with our family it's become a tradition for birthdays and Christmas. — Janelle Lee, Appleton, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 1 hour
  • Makes
    4 servings


  • 1 beef top sirloin steak (1-1/4 pounds), cubed
  • 2 tablespoons butter
  • 1 tablespoon canola oil
  • 3 cups sliced fresh mushrooms
  • 1 garlic clove, minced
  • 1/2 cup beef broth
  • 1/4 cup white wine vinegar
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons Dijon mustard
  • 2 teaspoons cornstarch
  • 1/2 cup heavy whipping cream
  • Hot cooked noodles
  • Chopped fresh parsley, optional


  • In a large skillet, brown meat in butter and oil; transfer to a 2-qt. baking dish. In the same skillet, saute mushrooms until tender, about 3 minutes. Add garlic; cook 1 minute longer. Pour mushroom mixture and drippings over meat. Cover and bake at 325° for 1 hour or until beef is tender.
  • In the same skillet, combine the broth, vinegar and soy sauce; bring to a boil. Boil for 2 minutes; set aside. Combine the mustard cornstarch and cream; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Drain juices from baking dish into broth mixture. Cook over medium heat until thickened and bubbly, stirring constantly. Add beef mixture. Serve with noodles. Garnish with parsley if desired.

Recommended Video


Click stars to rate
Average Rating:
  • dknm
    Oct 24, 2020

    I have been making this dish for close to 20 years, since I first came across it in Taste of Home Magazine. As a stay-at-home mom with two young children and not a lot of money, this was actually one of our “Sunday and company’s coming” dinners. I asked the butcher one time how much sirloin cost and he asked me what I was making. When I told him this recipe, he suggested using stew meat as a cheaper replacement. It worked wonderfully and was so tasty. As the years went on and my best friend raised her own beef cattle, we had plenty of beef to choose from and either sirloin or stew meat worked equally well. Although my husband is not a fan of Dijon (or any kind of) mustard, he loves this dish, as do my adult children! Still making it after all these years, the only substitution I have ever used is canned mushrooms, so I throw the garlic in with the sautéing meat. This original, simple recipe does require any tweaking.

  • HBcook
    Mar 14, 2020

    Great sauce and easy recipe! One problem is the meat was in the oven too long and on the dry side. Either larger cubes of beef or less oven time.

  • hondapcgirl1
    Aug 22, 2017

    The vinegar was pretty strong, so I cut it with 2T onion powder, 1T butter and 1T sugar.

  • knscuba
    Apr 7, 2017

    Very good. Will make it again but with double the sauce.

  • angelasandoval
    Jan 28, 2015

    Excellent taste! We did think it needed twice the sauce though. The only other change I needed to make was that I didn't end up with any drippings when I was done sauteeing the mushrooms, which then meant I didn't have any juices left to add to the sauce when taking it out of the oven either. If that happens next time, I'll add a little broth before putting it in the oven.

  • rachellerg
    Mar 26, 2012

    Doubled the sauce! Love this recipe quick and easy!!!

  • momtutu
    Sep 12, 2011

    There are some slight differences between this version and the one originally printed in the That said, it is very good. We don't care for mushrooms so i leave them out. Doubling the sauce amounts is a good idea. Will do that next time.

  • cwbuff
    Sep 27, 2009

    Great improvement on beef stroganoff. I doubled the sauce ingregients, added 1/4 cup dry sherry, and cut the cooking time to 1 hour and it came out great. I like this better than regular stroganoff-type recipes.

  • jillea
    Mar 29, 2009

    This recipe is delicious! Easy to make and elegant enough to serve to special guests. The meat is always tender and flavorful! Thank you Janelle for a great recipe!

  • slaynemo
    Jul 17, 2008

    No comment left